Recipe - Chewy Chocolate Chip Oatmeal Raisin Cookies

Nonstick cooking spray
One half cup (1 stick) light cornoil
spread; (56 to 60 percent
fat)
Three fourths cup Packed dark brown sugar
One half cup Sugar
2 lg Egg whites
1 lg Egg
2 teaspoon Vanilla extract
2 cup Allpurpose flour
1 cup Quickcooking oats; uncooked
1 cup Lowfat semisweetchocolate
pieces
One half cup Dark seedless raisins
1 teaspoon Baking soda
One half teaspoon Salt

1. Preheat oven to 375 degrees F. Spray 2 large cookie sheets with nonstick
cooking spray.

2. In large bowl, with mixer at low speed, beat cornoil spread, brown
sugar, and sugar until combined. Increase speed to high; beat until light
and fluffy.

3. Add egg whites, egg, and vanilla extract; beat until smooth.

4. With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda,
and salt until combined.

5. Drop dough by level tablespoons, about 2 inches apart, on cookie sheets.
Place cookie sheets on 2 oven racks. Bake cookies 10 to 12 minutes until
golden, rotating cookie sheets between upper and lower racks halfway
through baking time. With pancake turner, remove cookies to wire racks to
cool.

6. Repeat until all batter is used. Store cookies in tightly covered
containers.

Each cookie: About 90 calories, 1 g protein, 16 g carbohydrate, 2 g total
fat (1 g saturated), 4 mg cholesterol, 65 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved

Notes: If you thought the words delicious and lowfat could never be used
to describe one cookie, think again. This one's chewy, sweet, and
chockfull of chocolate bits, yet it still packs only 2 grams of fat per
serving. Yields: About 4 dozen cookies; Work Time: 15 minutes; Total Time:
15 minutes preparation, plus 10 to 12 minutes cooking per batch, plus
cooling.

Recipe by: Homearts Recipe Archive

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998